Poached apples w/cinnamon-glazed pecans & cider granita

4 servings

Ingredients

Quantity Ingredient
2 cups Apple Cider
⅓ cup Sugar
¾ teaspoon Ground Cinnamon
2 Egg Whites
2 tablespoons Water
2 cups Pecans
1½ cup Maple Syrup
3 cups Water
¾ cup Rum
4 larges Sweet-Tart Cooking Apples
(Macoun) -- peeled, cored

Directions

1. To make the granita, pour the cider into a large shallow pan and place it in the freezer. Stir every 30 mins until firm throughout but not frozen solid, about 2 hours. 2. Preheat the oven to 250 F.

Combine the sugar and cinnamon in a medium bowl. In another bowl, whisk together the egg whites and water until frothy. Stir the pecans into the egg white mixture to coat. Drain well. Place the pecans in the cinnamon sugar and toss to coat well. Spread the nuts on a baking sheet in a single layer. Bake, stirring twice, until the pecans begin to dry out, about 45 mins. Set aside. 3. Combine the maple syrup, water, and rum in a medium nonreactive saucepan and bring to a simmer. Add the apples, cover and poach until the apples are tender, about 15 mins. Remove the apples from the liquid and set aside. Bring the poaching liquid to a boil, reduce the heat slightly, and simmer until reduced to 1 cup, about 30 mins. 4. To serve, coat the bottom of 4 plates with the syrup. Place 1 apple and a scoop of the granita on each plate. Scatter some pecans over the plate and serve immediately. You will not need all of the pecans. Store the rest at room temperature in an airtight container. Serves 4.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:20) (159) Fido: Cooking

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